The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
We were given a specific recipe for pasta frolla, but we were otherwise allowed to chose our flavors and fillings.
Inspired by the season, I decided to add a pinch of cinnamon to the dough to provide a slight spiciness to counter the filling. I wanted the filling to be a beautiful, sweet frangipane, created with toasted pecans and a bit of orange zest.
Then, to add another layer of flavor to the dessert, I candied cranberries. The taste of this extra component was wonderful and the beautiful red liquid added an extraordinary contrast on the plate.